Name: Egg Roll Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Asian-inspired
Ingredients: 1 pound ground beef.; 1 pound cabbage, shredded.; 8 cups chicken broth.; ⅔ cup carrots, chopped.; ⅓ cup yellow onion, diced.; ¼ cup scallions, thinly sliced.; 3 cloves garlic, minced.; 2 tablespoons liquid aminos.; 1 tablespoon Sriracha.; 1 tablespoon olive oil.; 2 teaspoons toasted sesame oil.; 2 teaspoons fresh ginger, minced.; ½ teaspoon salt.; ¼ teaspoon ground black pepper.

Egg Roll Soup is a hearty, savory dish that captures the flavors of your favorite egg roll, but in a comforting bowl of soup. Ground beef is browned with garlic and ginger, then simmered with cabbage, carrots, and onions in a rich chicken broth flavored with liquid aminos, Sriracha, and toasted sesame oil. The result is a deliciously fragrant soup that is filling yet light, perfect for a satisfying dinner. Add in fresh scallions at the end to enhance the flavor, and enjoy this simple yet flavorful dish with family or friends.

Egg Roll Soup is a flavorful and hearty dish that brings the savory elements of an egg roll into a warm, comforting soup. Loaded with ground beef, shredded cabbage, and a rich broth, this soup is perfect for those who love the taste of an egg roll but want something lighter and more filling. With a hint of spice from Sriracha and the depth of toasted sesame oil, this soup packs a punch while still being easy to make for a weeknight dinner.

Let’s take a look at the ingredients that make this Egg Roll Soup so delicious and satisfying.

INGREDIENTS

Ground Beef: The base of this soup, adding richness and heartiness. You can also substitute ground turkey or chicken for a lighter option.
Cabbage: Shredded cabbage gives the soup its signature egg roll flavor. It’s tender yet adds a bit of texture, making each bite satisfying.
Carrots: Chopped carrots add a touch of sweetness and color to balance the savory flavors in the soup.

Onion and Garlic: Diced yellow onion and minced garlic provide the aromatic base for this soup, giving it a depth of flavor right from the start.
Fresh Ginger: Minced ginger adds a zesty, fresh bite that brightens the entire dish.
Chicken Broth: A savory chicken broth forms the base of the soup, tying all the ingredients together into a comforting meal.

Liquid Aminos: This soy sauce alternative enhances the umami flavors in the soup, giving it that classic Asian-inspired taste.
Sriracha: Adds a bit of spice and heat. You can adjust the amount depending on your spice tolerance.
Toasted Sesame Oil: A few teaspoons of sesame oil bring a nutty richness that complements the other flavors in the soup.

INSTRUCTIONS

Step 1:: Heat a large dutch oven or pot over medium heat. Add the ground beef, along with salt and pepper. Cook the beef until it is browned and cooked through, breaking it up with a spoon as it cooks.
Step 2:: Once the beef is browned, push it to one side of the pot and add the diced onions. Sauté the onions until they are translucent and soft, about 2-3 minutes.
Step 3:: Add the chopped carrots to the pot and continue sautéing for another 2 minutes, allowing the vegetables to soften slightly.
Step 4:: Stir in the minced garlic and ginger, and cook for about 15 seconds until fragrant, being careful not to let the garlic burn.
Step 5:: Pour in the chicken broth, and then add the cooked ground beef, shredded cabbage, liquid aminos, toasted sesame oil, and Sriracha. Stir everything together until well combined.
Step 6:: Cover the pot with the lid slightly offset and simmer the soup for about 25 minutes, or until the cabbage and carrots are tender.
Step 7:: Once the soup is done simmering, stir in the thinly sliced scallions for a fresh, vibrant finish. Serve the soup hot and enjoy!

Serving and Storage Tips

Serving: Egg Roll Soup is best served hot, garnished with extra scallions for a pop of freshness. It pairs well with crispy wonton strips or sesame crackers on the side for added crunch. You can also add a squeeze of lime juice just before serving for a bright, citrusy touch.
Storage: Store leftover Egg Roll Soup in an airtight container in the refrigerator for up to 3 days. The flavors deepen as the soup sits, making it even more delicious the next day. To reheat, simply warm it on the stovetop over medium heat or microwave in short intervals, stirring between each to ensure even heating.
Freezing: This soup can be frozen for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers. When ready to eat, thaw the soup overnight in the refrigerator and reheat on the stovetop until warmed through.

Helpful Notes

Customizing the Protein: While ground beef adds a rich flavor, you can easily swap it out for ground turkey, pork, or even chicken. For a vegetarian version, use tofu or omit the meat altogether and add extra vegetables.

Adjusting the Spice: You can increase or decrease the amount of Sriracha based on your spice tolerance. If you love extra heat, try adding a pinch of red pepper flakes as well.
Adding Texture: For an extra crunch, top the soup with crispy fried wonton strips or toasted sesame seeds before serving.

Tips from well-known chefs

Chef Lin suggests adding a drizzle of hoisin sauce for a touch of sweetness that balances out the savory broth.

Chef Mei recommends incorporating mushrooms for an earthy flavor that complements the cabbage and carrots.
Chef David advises serving the soup with a side of steamed rice to make the meal even more filling and satisfying.